Cooked green beans with potatoes and vinaigrette

 

Servings / Number of people: 4
Preparation time: 15 minutes
Cooking time: 22 minutes
Category: Vegetables and legumes

Ingredients for preparing cooked green beans with potatoes and vinaigrette:600g green beans, cleaned and trimmed (about 6 cups)
500g potatoes (3-4 medium potatoes)
10g salt for the cooking water (about 2 tsp)
60ml extra virgin olive oil (4 tbsp) 20ml
sherry or white wine vinegar (1 1/2 tbsp)
5g Dijon mustard (1 tsp)
1 small garlic clove, finely chopped (1 clove)
5g fresh parsley, chopped (2 tbsp)
2g fine salt (1/3 tsp) 1g
ground black pepper (1/4 tsp)
15ml hot cooking water, optional (1 tbsp)How to prepare cooked green beans with potatoes and vinaigrette:This recipe for boiled green beans with potatoes and vinaigrette is a pure family delight: simple, colorful, and perfect for brightening up any table. The contrast between the crisp green beans, the tender potatoes, and the fresh vinaigrette makes every bite both refreshing and comforting. It’s ideal for a light meal, a side dish, or as the base for a hearty warm salad. Plus, it’s incredibly versatile: add a hard-boiled egg, tuna, walnuts, or a sprinkle of smoked paprika. With a few simple tricks to preserve the color and texture, you’ll achieve restaurant-quality results with minimal effort. Perfect for everyday meals and so delicious, you’ll want to make it again and again.

1. Wash and trim the green beans; cut them into 3-4 cm pieces. Peel the potatoes and cut them into 2-3 cm cubes for even cooking. Prepare a bowl of ice water to set the color of the beans after cooking.

2. Fill a large saucepan with 2 to 3 liters of water and add 10 g of salt per liter. Bring to a rolling boil; this light brine enhances the flavor and helps preserve the texture.3. Add the potatoes and cook for 12 to 15 minutes, until tender and slightly crisp. Add the green beans 6 to 8 minutes before the end of cooking; this will allow them to become tender while retaining a slight crispness. Adjust the cooking time according to the thickness of the beans.

4. Reserve 2 to 3 tablespoons of the hot cooking water. Drain the beans. Then plunge them into an ice bath for 30 to 45 seconds to set their color; drain them well. Keep the potatoes warm to prevent them from falling apart or releasing water.

5. To prepare the vinaigrette: Whisk together the oil, vinegar, and mustard until emulsified. Stir in the salt, pepper, garlic, and parsley. Add a tablespoon of hot water if you prefer a thinner vinaigrette.

 

Servings / Number of people: 4
Preparation time: 15 minutes
Cooking time: 22 minutes
Category: Vegetables and legumes

Ingredients for preparing cooked green beans with potatoes and vinaigrette:600g green beans, cleaned and trimmed (about 6 cups)
500g potatoes (3-4 medium potatoes)
10g salt for the cooking water (about 2 tsp)
60ml extra virgin olive oil (4 tbsp) 20ml
sherry or white wine vinegar (1 1/2 tbsp)
5g Dijon mustard (1 tsp)
1 small garlic clove, finely chopped (1 clove)
5g fresh parsley, chopped (2 tbsp)
2g fine salt (1/3 tsp) 1g
ground black pepper (1/4 tsp)
15ml hot cooking water, optional (1 tbsp)How to prepare cooked green beans with potatoes and vinaigrette:This recipe for boiled green beans with potatoes and vinaigrette is a pure family delight: simple, colorful, and perfect for brightening up any table. The contrast between the crisp green beans, the tender potatoes, and the fresh vinaigrette makes every bite both refreshing and comforting. It’s ideal for a light meal, a side dish, or as the base for a hearty warm salad. Plus, it’s incredibly versatile: add a hard-boiled egg, tuna, walnuts, or a sprinkle of smoked paprika. With a few simple tricks to preserve the color and texture, you’ll achieve restaurant-quality results with minimal effort. Perfect for everyday meals and so delicious, you’ll want to make it again and again.

1. Wash and trim the green beans; cut them into 3-4 cm pieces. Peel the potatoes and cut them into 2-3 cm cubes for even cooking. Prepare a bowl of ice water to set the color of the beans after cooking.

2. Fill a large saucepan with 2 to 3 liters of water and add 10 g of salt per liter. Bring to a rolling boil; this light brine enhances the flavor and helps preserve the texture.3. Add the potatoes and cook for 12 to 15 minutes, until tender and slightly crisp. Add the green beans 6 to 8 minutes before the end of cooking; this will allow them to become tender while retaining a slight crispness. Adjust the cooking time according to the thickness of the beans.

4. Reserve 2 to 3 tablespoons of the hot cooking water. Drain the beans. Then plunge them into an ice bath for 30 to 45 seconds to set their color; drain them well. Keep the potatoes warm to prevent them from falling apart or releasing water.

5. To prepare the vinaigrette: Whisk together the oil, vinegar, and mustard until emulsified. Stir in the salt, pepper, garlic, and parsley. Add a tablespoon of hot water if you prefer a thinner vinaigrette.